As I mentioned yesterday, I did a bit of research on the ASNZ Food Standards website, and there has been a recent ammendment to using raw milk in cheese making. Here is the regulation.
Standard 4.2.4 - Primary Production and Processing Standard for Dairy Products16 Processing of dairy products to make cheese and cheese productsMilk or dairy products used to make cheese or cheese products must be processed –(a) in accordance with subclause 15(1); or(b) by being held at a temperature of no less than 62°C for a period of no less than 15 seconds, and the cheese or cheese product stored at a temperature of no less than 2°C for a period of 90 days from the date of processing; or(c) such that –(i) the curd is heated to a temperature of no less than 48°C; and
(ii) the cheese or cheese product has a moisture content of less than 36%, after being stored at a temperature of no less than 10°C for a period of no less than 6 months from the date of processing; or(d) in accordance with clause 1 of Standard 4.2.4A.
So I have two choices. Pasteurise the milk, as per the instructions in (b) and then make cheese with it, or follow clause (c). So that means that I can make Romano, Parmesan, and Gruyere with raw milk as long as I follow these rules. Luckily all these cheese recipes comply or can be adapted to follow the rules. With the cheese being at a lower temperature of 10C vice the normal 13C it will take a bit longer to mature anyway and loose a fair bit of moisture. So will the rest of the cheese in the cheese fridge, but just for the taste it is a sacrifice that I am willing to take!
Here is to more raw milk cheese making!